What are you having for dinner? (wanna share your recipe?)

[Friday]

Creamy Lemon Chicken Soup

Summertime colds (crosses fingers, it’s just a stupid cold) are descending at Casa de la Friday so it’s time for some Jewish Penicillin meets VitC smack down! The base all by itself is awesome… but either the whole durn pot, or individual bowls, can be doctored with a dash/spoonful/handful of spice, stir ins, &/or herbs for some happy vitamins/minerals/heat/oomph. With cranky sick people, I usually just make the base and then set out little “islands” like mexi, thai, creole, french, Arab, etc. (whatever I have on hand) for people to do what they want.

Base
- Olive Oil
- Mirepoix
- Skinless Chicken Thighs
- Chicken Stock
- Cashew Cream
- Lemons cut in half / seeded
- Bay Leaf
- Rice
- Salt/Pepper

(optional spice) Old Bay or Blackened Redfish, or Tajin (mexi chili & lime), or hot sauce, or curry, or ras el hanout, etc.
(optional stir ins) Pico de Gallo, Jalapeño & bacon, Lemongrass paste, Avocado, Moroccan preserved lemon, etc.
(Optional herbs) Fine or Procençal or Italian Herbs, Mexican/Indian Cilantro, Thai basil/cilantro

 

[Teasel]

Sounds good, hope you're all better ASAP @Friday

 

[Rose White]

Made these cookies. I think they were viral TikTok cookies? But I found them on the Soruce Eats website. Easy. Kind of oddly written recipe. I made it like any cookie recipe, rather than follow their instructions (did use their ingredients and a tad sweet for me but daughter liked.). I might put an egg in next time because a few of them spread badly. But the ones that made it? Wow! Taste so much like Crumbl cookies!!

Blueberry Cookies Recipe

These blueberry cookies are based on Justine Snacks’ viral vegan recipe of the same name. We simplified the recipe even more and adjusted ingredients for maximum cookie chew.

www.thespruceeats.com

Mine were not vegan

 

[Friday]

Spicy Chicken Sausage Flatbread Not-Gyros Things

- Spicy Chicken Sausage cut in half lengthwise
- Hot oiled flatbread
- Shredded lettuce, sliced onion & peppers & cucumbers & avocado, chopped tomatoes
- Any other veg -or pickles, or olives, or fresh herbs, or cheese- one might desire
- Mayo or Tzaziki or Ranch

Load fillings into flatbread, fold in half, & wrap with foil or paper to keep it from dripping (or escaping!) out the bottom.

Et Voila

 

[Friday]

Easy Chicken and Rice Recipe - How to Make Chicken and Rice | The Mediterranean Dish

Juicy, perfectly-seasoned chicken, nestled in fragrant rice makes the best one-pot chicken and rice recipe in just over 30 minutes

www.themediterraneandish.com

I was looking up a Persian pomegranate chicken recipe (fesajan) & I stumbled onto this one. Which is the base of something like 25 wildly different / exactly the same versions (spiced chicken, rice, veg) that I make on a regular basis. All depending on which spices & veg go into it. Indian, Punjab, Persian, Chinese, Israeli, Italian, French, Spanish, Portuguese, Brazilian, Caribbean, African, etc. etc. etc.

^^^ Full confession… I used to HATE “chicken & rice” because a family favourite was the uncle bens wild rice, Campbell mushroom soup, & chicken thing. For whatever reason, everyone else in my fam adores it, but it hits my gag reflex. It took being startled by Indian takeout & then living in the EU to totally reverse my opinion. Whilst there are zillions of waaaaay more complicated chicken & rice dishes out there? (Like Indian curry ) THIS super simple base of season-brown-stirfy-simmer-done! I usually end up doing some version of, about once a week.

 

[nursenurse]

Lol, @Friday. My Ma never made the rice portion of the chicken and rice with Cream of mushroom soup, but it was always one of my favourites growing up. My Dad was an ex farm lad, so it had to be meat and potatoes, so she would brown the chicken really well then slap on the Campbell’s, served with her stellar mashed and some other veg, salad…it was great. In my married days i would make it, but saute some real mushrooms, onions and garlic, add the soup after a deglaze with a bit of sherry or white wine, splash of brandy maybe. I actually like the sound of the one you just posted, just concerned that the all spice amount would be a bit overpowering, I would try it with a bit less the first time. It sounds like a great recipe to make up here in the north especially for sharing. My work mates can be pretty bland, but they enjoy tasty concoctions.

 

[Rose White]

Accomplishment on the liver front! Finally made a chicken liver recipe that I didn’t throw out!
(Appetizing thumbnail, no? )

T’was a Turkish liver fritter. Finely chopped the liver and mixed with minced herbs and aromatics. I used onion, dill, chives, parsley, scallion, red bell pepper, chiles, lemon zest, garlic, cumin, thyme, salt, and pepper. Then mixed with finely ground corn meal and an egg. Fried in small spoonfuls not for too long so the liver didn’t dry out. I fried in chicken fat I had previously rendered and kept in the freezer.

I ate with spicy pickled carrots and onions and a slice of fancy bread (fig and pistachio whole wheat)—oh and a pouch of applesauce.

So… verdict. Most important was that it wasn’t offensive or bad. But surprisingly had an almost bland flavor despite all those aromatics! I thought maybe I burned out my taste buds from eating crisps and ice cream for dinner the last few days. I could definitely taste the corn meal, so it was almost like a hush puppy. The inside almost looked raw but it wasn’t, as far as I could tell. (Yum right? ). But I know how awful liver gets when overcooked. Outside was brown and crispy. Inside soft—a lot like a crab cake or falafel in texture, I suppose.

I actually had seconds, so I think it was good . Now will be the test of the leftovers. I will freeze all of them and then not sure how to reheat—microwave or oven? Will likely try both because I have so many.

Anyway am feeling proud and accomplished to finally crack the chicken liver code! Still have not yet made pate. And haven’t cracked the code of calf or beef liver yet. So I have earned one liver badge

 

[nursenurse]

Sounds great @Rose White. Haven't attempted chicken livers. Love veal liver. Never buy it these days, regular stores prepackage it, and not for one person. I fry up a couple of slices of thick cut bacon, or some bacon chunks if I have them, set aside the bacon, crumble it or not as the mood strikes fry up some onions in the bacon grease, scoop that out into to the bacon. Dredge the veal or calve’s liver in some seasoned flour, salt and fresh ground black pepper , a quick sear on both sides in the bacon grease, served along side some mashed potato and topped with the onion and bacon. The liver should be pink inside. Oddly enough, when the Bean brought her hubbo home for the first official home cooked meal when theywere dating, she asked me to make him liver. I had to pick my head off the floor. Her dad was away, and he hated it, so I only cooked it for us when he was gone. The kids are still married. And the son in law liked it.

 

[Friday]

It’s so kawai!!!

I’m making these for my sister’s birthday. (Not tonight, I have an issue with my CNS that means I can only use my hands sometimes… so it’s something I’ll do on a good day, when she’s at work, to come home to CUTE! and balloons. Snort. Whole new definition of “surprise birthday party” )

But I’m super excited about it, & wanted to share the happy.

I HATE eel, but it’s her favorite. I make shrimp tempura rolls all the time, because I have the shrimp already sorted in a giant box of 5kg in my freezer, just drop a couple in the frydaddy, add some avo and cucumber and radish sprouts, it’s a meal in under 10 minutes… so it’s reeeeeally just simplifying the center, and laying the eel over the top with some fun-fun-fancy.

 

[Friday]

This one is ALSO super kawai, but I don’t think I’ll make it on the same night. Next time my little nieces come over, though, it’s on. They looooove the hungry caterpillar. (And who says I have to use icky eel??? No. One. It can be a fancied up almost any kinda roll. Says me.)

 

[nursenurse]

The caterpillar is so much more appetizing than the eel……we used to go to a German deli sometimes when I was a kid, and the smoked eel would be sitting there…cannot bring myself to even taste it after all these years… but the presentation above for both is stunning.

 

[nursenurse]

This is what is for dinner tonight, tomorrow and a few days after. Having both cataracts done at the same time tomorrow, the joys of aging. So I thought an Energizer pot of soup would be good. I have baby spinach to add, but I hate how spinach goes slimy in soups, so I grab a handful and ladle the hot soup over it each time I heat a bowl. Spinach is not normal in it, but it saves making a salad.

Moroccan Harira Soup

Harira is a flavorsome Moroccan soup made with tomatoes, lentils, chickpeas, lamb, and warm aromatic spices for a wonderfully comforting meal.

www.allrecipes.com